How important is keeping the PH at proper levels when brewing an AG stout? In my 3 previous AG's I didn't even bother to check because so much other stuff was going on. Needless to say, my effeciency was low every time (70%). I have PH strips, but how and when should I use them. How can I make adjustments if I need to during my brew process?
PH level on a Stout
- Thread starter Rockweezy
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
About 10 minutes into the mash dip the strip into the mash and take a reading. Unless your water is really awful you will be close to 5.2 on a beer that dark.
darker grains will lower ph. however if you find your ph getting too low you can just steep the dark grains rather than using them in the mash itself. if your ph is way off or unpredictable use some ph buffer.
also 70% is not really bad. 75-80 is good for home brewers and that 5-10% isnt going to break your bank. consistency is more important than a couple dollars of grain.
also 70% is not really bad. 75-80 is good for home brewers and that 5-10% isnt going to break your bank. consistency is more important than a couple dollars of grain.
The problem I've run into with my ph strips in a dark beer is that they all look like a shade of brown, and with brown wort it's really hard to see the differences!
Reverend JC
2500 gallons year to date
Use 5.2 buffer in the mash and sparge water. It will hold the mash in the proper ranger.
scinerd3000
Well-Known Member
i use them pretty much every time i brew AG
